Cream Of Tomato Soup From Scratch

• 1 cup butter
• 3 garlic cloves, minced
• 3 lbs roma tomatoes
• 15 ounces tomato sauce
• 2 1/2 cups chicken broth
• 1 teaspoon chicken bouillon
• 1/4 cup basil leaves, chopped
• 1 cup heavy cream

1. Bring a pot of water to a boil. Cut an X on the bottom of each tomato. Immerse the tomatoes in the boiling water for about 30 seconds. Work in batches until all tomatoes are done. Peel and coarsely chop.
2. Melt 2 Tbs butter in a soup pot and saute the garlic for 30 seconds-1 minute until fragrant but not brown.
3. Add the tomatoes and sauce. Simmer for 30 minutes.
4. Puree with an immersion/stick blender.
5. Add the basil leaves, the remainder of the stick of butter and the cream. Stir until butter melts and all is incorporated.
6. Enjoy!

butter, garlic, roma tomatoes, tomato sauce, chicken broth, chicken bouillon, basil, heavy cream

Taken from www.food.com/recipe/cream-of-tomato-soup-from-scratch-528602 (may not work)